How to make CHICKEN XEC XEC - skk -
Chicken pieces cooked in freshly ground masala to make a delicious lip smacking recipe.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Ginger-garlic paste (अदरक-लहसुन की पेस्ट )
Cuisine : Goan
Course : Main Course Chicken
For more recipes related to CHICKEN XEC XEC - skk checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Nimboo Dhania Murgh . You can also find more Main Course Chicken recipes like Sri Lankan Chicken Curry Kothimbir Chicken Pudina Kofte Olive Ke Saath Honey Garlic Chicken - SK Khazana
CHICKEN XEC XEC - skk Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 21-25 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for CHICKEN XEC XEC - skk Recipe
Chicken cut into 1 inch pieces on the bone 750 grams
Ginger-garlic paste 1 tablespoon
Lemon juice 1 tablespoon
Turmeric powder 1/4 teaspoon
Salt to taste
Oil 2 tablespoons
Dried red chillies 3-4
Cinnamon 1 inch
Coriander seeds 1 teaspoon
Cumin seeds 1 teaspoon
Black peppercorns 1 teaspoon
Cloves 8-10
Fresh coconut scraped 1/2 cup
Medium tomato finely chopped 1
Fresh coriander leaves chopped to garnish
Method
Step 1
Take chicken pieces in a bowl, add ginger-garlic paste, lemon juice and turmeric powder and mix. Add salt, mix and set aside to marinate for 15 minutes.
Step 2
Heat 1 tablespoon oil in a non-stick pan, break red chillies and add along with cinnamon, coriander seeds, cumin seeds, peppercorns and cloves, mix and sauté till fragrant.
Step 3
Add coconut, mix and sauté till it turns light brown. Cool and transfer into a mixer jar. Add ½ cup water and grind into a fine paste.
Step 4
Heat remaining oil in a non-stick pan, add tomato and saute for a minute. Add salt, mix, cover and cook till tomato softens. Add the ground paste and ½ cup water, mix and bring to a boil.
Step 5
Add the marinated chicken pieces and mix. Cover and cook till the chicken is fully done.
Step 6
Transfer into a serving bowl, garnish with coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
